THE MOST AMAZING PANTRY TOMATO SOUP BY NAGI MAEHASHI
By Nagi Maehashi
I’ve got a few power-tricks in this recipe that take a pantry tomato soup from ‘meh’ to ‘mmmm!’. First, patiently cooking down the tomato paste until it caramelises, mellows and deepens the tomato taste. I also sauté the oregano to bloom the flavour, then deglaze it all with white wine. And finally, a spoonful of honey is essential for harmony by balancing the acidity. The result? A tomato soup so good you may never use fresh tomatoes again! Bonus: Skip the cream garnish and swap honey for sugar, and this soup is also 100% vegan.
SERVES: 4
PREP: 5 MINUTES
COOK: 35 MINUTES
INGREDIENTS
¼ cup (60 ml) extra-virgin olive oil
3 garlic cloves, finely minced
1 brown onion, finely chopped
1 tsp dried oregano
⅓ cup (100 g) tomato paste
½ cup (125 ml) chardonnay wine1, for deglazing (optional)
1 tsp cooking salt
½ tsp black pepper, plus extra to serve
400 g can crushed tomatoes
4 cups (1 litre) low-salt vegetable stock
1 tbsp honey or 2 tsp sugar (any type)
TO SERVE (OPTIONAL)
4 tbsp thickened cream2
METHOD
Sauté aromatics – Heat the oil in a large pot over medium–high heat. Add the garlic, onion and oregano and cook for 3 minutes until the onion is translucent.
Caramelise tomato paste – Reduce the heat to medium. Add the tomato paste and cook, stirring constantly, for 8 minutes or until it changes from red to dark crimson. Use a rubber spatula to prevent the tomato paste from catching and burning on the base or side of the pot, adjusting the heat as needed.3
Simmer – Add the wine (if using). Stir, turn the heat up to high and bring to a rapid simmer. Simmer for 2 minutes or until the wine has mostly evaporated. Add everything else. Stir, bring to the boil, then reduce the heat to medium and simmer for 20 minutes.
Serve – Blitz until smooth in the pot using a stick blender.4 Simmer for a further 5 minutes, then ladle into bowls. Serve with a pinch of pepper and, if desired, a drizzle of cream.
NOTES
1 Substitute with any other dry white wine that’s not too sweet or woody, or a dry red wine. Omit for a non-alcoholic version.
2 Alternatives: a drizzle of extra-virgin olive oil, coconut milk or a shower of freshly grated parmesan.
3 If the tomato paste gets stuck to the side or base of the pot and starts burning, dissolve it using a small splash of the vegetable stock. Once the stock has evaporated, you can recommence sautéing the tomato paste.
4 Alternatively, transfer to a jug blender. Blend in batches, with the feeder tube removed and the hole covered with a folded tea towel.
LEFTOVERS
Fridge 4 days, freezer 3 months.
RecipeTin Eats: Tonight by Nagi Maehashi, published by Macmillan Australia, RRP: $49.99, photography by Nagi Maehashi
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